Bok Choy with Oyster Sauce

Bok Choy with Oyster Sauce is a perfect way for incorporating more vegetables into the weeknight rotation. It’s so simple to make and tastes delicious!

Ingredients for Bok Choy with Oyster Sauce

This Bok Choy with Oyster Sauce recipe is an amazing and flavorful way to enjoy this classic Chinese vegetarian dish! Here is what you’ll need for the recipe:

• Baby Bok Choy – I recommend buying baby bok choy for this dish, but in a pinch, regular bok choy works well too. Depending on how big your bok choy is, you may need to trim and cut the bok choy in half like I do here.
• Garlic
• Oyster Sauce
• Light Soy Sauce
• Sugar
• Salt
• Shaoxing wine
• Sesame Oil
• MSG
• Chicken Stock
• Cornstarch
• Neutral Oil – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish. 

Want more vegetable sides? Try my Crispy Roasted Brussels Sprouts, which is my top vegetable recipe on my site!

Bok Choy with Oyster Sauce: Recipe Instructions

Cut the Bok Choy

The first step in making Bok Choy with Oyster Sauce is washing the bok choy and cutting it in half, lengthwise. Find where the outer most leaves come up and cut right down the middle of them to keep all the bok choy leaves in tact like I do here.

Next, bring a large pot of water to a boil and add 1 tbsp of kosher salt. Blanch your bok choy for about 45 seconds, or until the bok choy are bright green. Drain and remove to a plate.

Next, mix the sauce by combining chicken stock, oyster sauce, low sodium light soy sauce, shaoxing wine, sesame oil, sugar, salt, msg, and cornstarch. Bring to a boil over high heat, whisking occasionally to prevent the sauce from burning to the bottom of the pot. Stir until the sauce has thickened – if too loose, mix together 1/2 tbsp of cornstarch and 1/2 cup water and slowly add it until the desired consistency is reached.

Plate and Serve Bok Choy with Oyster Sauce!

Now that your bok choy is blanched and drained, all that’s left to do is pour that rich umami oyster sauce over the bok choy and enjoy your Bok Choy with Oyster Sauce!

Recipe Tips for Bok Choy with Oyster Sauce

PREMIX YOUR SAUCE

• The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.

SUCCESS IS IN THE PREP

• For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.

If you liked this Bok Choy with Oyster Sauce recipe, check out some of the most vegetable recipes on the blog!

• Garlic Bok Choy
• Din Tai Fung Garlic Green Beans
• Chinese Smashed Cucumber Salad
• Vegetable Dumplings
• Dry Fried Garlic Green Beans

If you tried this Bok Choy with Oyster Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!